Here's why we only use/ sell fresh raw sardines.
On average the canning of fresh sardines reduces
Vitamin B1 by 75 %,Vitamin B2 by 51 %,Vitamin B3 by 34 %,Vitamin B6 by 50 % and vitamin B12 by 38 %.Magnesium on average in canned sardines compared to fresh sardines is reduced by 44 %,zinc by 36 % and copper by19 %.Often the least known but most important change in the nutritional quality of canned sardines (or any canned fish product) compared to their fresh is the formation of oxidized cholesterol by-products.
Oxysterols occur universally with the canning and processing of fish and are associated with a chronic diseases including coronary heart disease, neurodegenerative diseases, inflammatory bowel diseases, and age related macular degeneration.
